Right, that's how I do whitetail deer, beef, pork and chicken. The problem here is that (wild) Canada Geese are hunted, and draining the blood can be hard out in the field. The breasts are the only thing that are eaten anyways, so these are soaked in a brine so they don't taste gamey, which they will if you don't soak them.
-Thanks, Justin
I lived in a city.... big European city... we outsourced the butchering by then... not like my great-great-great-grandfather who actually butchered the animals for his shop. The point is that in my bloodline we don't shy away from blood. A lot of Westerners think meats are grown prepackaged in foam and plastic.
But then, in your case, Oz is not really a place for man to live... I mean, people die in Sydney when they do gardening on their hedges and some tiny little spyder bites them.
That's Sydney... imagine living out on the sticks...
Then you got the big things.
Soup season is here!
Today I am making my super simple beef barley soup. The only seasonings are salt, pepper thyme and bay leaf. Carrots celery onions and garlic round out the mix. The only “odd” thing I do is cook the barley before adding to the soup. I boil the barley in salt water until al dente and strain it off before adding to the mix and then cook the soup until the barley is soft. Seems almost too simple to be as delicious as it is.
Today I am making my super simple beef barley soup. The only seasonings are salt, pepper thyme and bay leaf. Carrots celery onions and garlic round out the mix. The only “odd” thing I do is cook the barley before adding to the soup. I boil the barley in salt water until al dente and strain it off before adding to the mix and then cook the soup until the barley is soft. Seems almost too simple to be as delicious as it is.
I am big on soups. There is nothing wrong with precooking items but those are then added to a stock. No point in wasting all that goodness just soaking into barley, pasta, rice or other sponges.
Hopefully you fried or roasted your onions? If not, try it next time. You’ll appreciate why right away. Garlic too but not as important.
Hopefully you fried or roasted your onions? If not, try it next time. You’ll appreciate why right away. Garlic too but not as important.
Sure bet, fried the onions in beef tallow until just past clear and then added garlic for a little bit at the end. Then add meat, stock and the rest of it to simmer for a few hours.
Everyone gets that hungry sometimes.
It’s funny Marty because not only is his daughter fully trained and high end, he and his wife are very accomplished too. Tony has a provocative sense of humour.
I think he loves salt too.
It’s funny Marty because not only is his daughter fully trained and high end, he and his wife are very accomplished too. Tony has a provocative sense of humour.
I think he loves salt too.
To be fair, I don’t mind using the dry onion soup as a starter for a quick onion soup. Of course I am honest from that point on.
I use dehydrated onions for the bulk rather than fried as the cheese adds more than enough fat. I usually dehydrate yellow onions as they compliment the soup the best I think. Try English muffins as your topper and don’t be afraid of using a bit more flavourful of a cheese.
I use dehydrated onions for the bulk rather than fried as the cheese adds more than enough fat. I usually dehydrate yellow onions as they compliment the soup the best I think. Try English muffins as your topper and don’t be afraid of using a bit more flavourful of a cheese.
Everyone loves salt... just sayin. Seriously though, I may have missed the depth of the humor but took no offence. Still funny even in ignorance of the subtleties
Every time we grind some of them Nepalese Salts I fear we're eating our way through China.
At least the French fleur de sel is renewable in a shorter term.
I once did buy a case of Campbell's soup. Thinking it'd be good to have in case of a quake. After ten years my wife tossed it.
In my youth I was the chef for our hiking/mountaineering team.
What I'd do would be to get dehydrated potatoes, rice, legumes, onions, milk, etc... and gallon sized ziploc bags. So I'd prepare a quick meal for each evening... Get the water boiling, throw the vittles into it and a 16 oz can of tuna/chicken/turkey/meat, bring it to boil, stir and let it sit for 10 minutes. We'd all divvy up the bags and cans in our backpacks.
I always added the herbs, spices, salt and pepper to my liking into the ziploc bags. It was a One Bag, One Car meal for as many as eight people.
Naturally, we'd also take some booze ( hard liquor is a lot of booze per lb. ) and weed.
There... I do like salt.
The Salt Of The Earth.
Did you know you can cook dehydrated onions in butter? Cook some turmeric in it, brown some basmati rice into the mixture, add chicken broth ( bouillon has salt In it ), a can of garbanzos (with the juice) and in 25 minutes I got a meal that will blow you away.
For a variation use Spanish smoked paprika and small white beans (with the juice).
If you BBQ a little bit ( 8oz per person) of meat on the side and sliced/chop a nice apple/tomato/cucumber/iceberg lettuce salad you'll be eating like a King.
( Here's a trick we learned last June.... add the sherry vinegar first to the salad, follow with the salt... toss and ONLY then add the olive oil. It turns out the vinegar helps the salt blend, the oil stops that process. Don't ever mix the vinegar/salt/oil into a vinagrette together. NEVER... Try it, it really works ).
No need for weed or booze... just don't forget a good red wine!
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I love gruyere in French Onion Soup. It just get expensive for me 'cause I love LOTS of cheese.
Gromit! We forgot the crackers!!!
Gee, sounds nice! I cook a couple of soups handed down by my Mum. One of those, her vege soup (with bacon bones), has pearl barley added but it's just thrown into the mix. Do you cook it separately to ensure sure it retains its texture?
I cook it separately so it does not soak up all of the broth. I like to make the broth pretty concentrated, there would be no broth left if I cooked the barley in it 🙂
Mother / Grandmother recipes are the best. I still make my grandmother’s chicken and dumpling soup, so good. My mom made milk bread which I also made tonight in the form of rolls. She would make a loaf just so she could have milk bread toast the next morning. Maybe the best ingredient in any of those old recipes is the memories they bring back.
Mother / Grandmother recipes are the best. I still make my grandmother’s chicken and dumpling soup, so good. My mom made milk bread which I also made tonight in the form of rolls. She would make a loaf just so she could have milk bread toast the next morning. Maybe the best ingredient in any of those old recipes is the memories they bring back.
Yes, your first sentence was the gist of my post. We are on the same page.
Tony, as far as canned soup goes, cream of mushroom or golden mushroom are both great helpers when needed.
Tomato soup can be added to pasta sauce for when the grandkids are around. It adds a hint of the chef boyardee effect.
Not for the purists but handy in certain situations.
Tony, as far as canned soup goes, cream of mushroom or golden mushroom are both great helpers when needed.
Tomato soup can be added to pasta sauce for when the grandkids are around. It adds a hint of the chef boyardee effect.
Not for the purists but handy in certain situations.
Fry some chopped garlic in olive oil until lightly browned, add a tin of chopped toms, cook until hot then add salt and pepper and some stale bread chunks.....
